Multigrain bread extraordinaire from The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread (page 187) by Peter Reinhart

  • high-gluten flour
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  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
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  • EYB Comments

    Requires standing overnight and 3.5-4 hours to prepare. Can substitute millet, quinoa or amaranth for coarse cornmeal; wheat flakes, buckwheat flakes or triticale flakes for rolled oats; unbleached bread flour for high-gluten flour; and milk or water for buttermilk. See recipe for variation.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires standing overnight and 3.5-4 hours to prepare. Can substitute millet, quinoa or amaranth for coarse cornmeal; wheat flakes, buckwheat flakes or triticale flakes for rolled oats; unbleached bread flour for high-gluten flour; and milk or water for buttermilk. See recipe for variation.

  • katiesue28 on February 02, 2023

    This took longer me longer than the noted 12 minutes of kneading to pass the "windowpane test", but the bread turned out wonderful and tastes delicious! Definitely will be on repeat.

  • twarner on November 21, 2021

    I use Bob's RED Mill multigrain cereal for the soaker. Delicious and easy. Approx 1/3 cup

  • smtucker on October 06, 2019

    For soaker, I used the suggested corn, oats and wheat bran. Used some pre-cooked sticky rice. Needed about 1/4 cup additional flour to get the proper hydration level. Rolled out and made a cinnamon swirl bread using the cinnamon sugar percentages from the Cinnamon Roll formula. Excellent bread. Going into our rotation.

  • anya_sf on May 28, 2018

    For the soaker, I used corn, malted wheat flakes, millet, flax seed, and wheat bran, perhaps a bit more total than the recipe calls for. This bread was easy to make and turned out perfectly. It had great flavor and a nice chew and made delicious toast. I would definitely make this again, and next time I'd like to try adding some whole wheat flour.

  • Debraj76 on May 18, 2018

    Our go-to sandwich bread! It’s excellent, with a pillowy soft crumb. I usually use quinoa.

  • chocchic on November 11, 2013

    This is THE recipe that inspired me to buy the cookbook and return to bread baking. this bread makes such delicious toast I make a loaf almost every week.

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